Introduction

This Cherry Chocolate Chip Cake is a delightful dessert combining the sweetness of maraschino cherries with rich chocolate chips in a tender, moist cake. Its cherry-infused frosting complements the layers perfectly, making it a show-stopping treat for any occasion.

A close-up of a three-layer pink cake slice with small chocolate chips inside each layer. Between each pink cake layer is a smooth light pink frosting layer. The outside of the cake is covered with the same light pink frosting, and the top edge of the slice is decorated with small dark chocolate chips. There is a bright red cherry placed at the base of the cake on the right side. The cake sits on a white plate with a detailed lace-like edge, placed on a light pink napkin on a white marbled surface. Scattered small dark chocolate chips are visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups granulated sugar
3/4 cup salted butter
1/2 tsp vanilla extract
3/4 cup sour cream
4 large egg whites
1 large egg
2 1/2 cups all-purpose flour
4 tsp baking powder
1/4 cup milk
1/2 cup maraschino cherry juice
3/4 cup mini chocolate chips (plus more for decorating)
1 1/2 cups butter (for icing)
1 1/2 cups shortening (for icing)
12 cups powdered sugar (for icing)
5-6 tbsp cherry juice (for icing)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment rounds and grease the sides to prevent sticking.
Step 2: In a large bowl, cream together the butter and sugar on medium speed until the mixture is light in color and fluffy.
Step 3: Add the vanilla extract and sour cream, then beat until fully combined.
Step 4: Add the egg whites and the whole egg in two batches, mixing well after each addition until fully incorporated.
Step 5: In a separate bowl, whisk together the flour and baking powder.
Step 6: Gradually add half of the flour mixture to the wet ingredients, mixing until combined. Scrape down the sides of the bowl as necessary.
Step 7: Stir in the milk and cherry juice until smooth, scraping down the bowl again.
Step 8: Add the remaining flour mixture and mix until the batter is smooth and well combined.
Step 9: Gently fold in the mini chocolate chips to evenly distribute them throughout the batter.
Step 10: Divide the batter evenly between the prepared cake pans and bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 11: Let the cakes cool in the pans for about 5 minutes, then transfer them to a cooling rack to cool completely.
Step 12: For the icing, beat together the butter and shortening in a large bowl on medium speed until smooth.
Step 13: Add 4 cups of powdered sugar and continue beating until smooth.
Step 14: Mix in 3 tablespoons of cherry juice until combined and smooth.
Step 15: Add another 4 cups of powdered sugar and beat until smooth.
Step 16: Stir in 2 more tablespoons of cherry juice and mix well.
Step 17: Add the remaining powdered sugar and beat until the icing is smooth.
Step 18: If needed, add more cherry juice a little at a time to achieve a thick but slightly sticky consistency for the icing.
Step 19: Remove any domed tops from each cake layer to create even surfaces.
Step 20: Place the first cake layer on a cake plate or cardboard round, then spread 1 1/2 cups of icing evenly over the top.
Step 21: Repeat the layering and icing step with the second cake layer.
Step 22: Place the final cake layer on top.
Step 23: Ice the outside of the entire cake with the remaining frosting.
Step 24: Before the icing firms, press additional mini chocolate chips around the base of the cake for decoration.
Step 25: Pipe decorative icing around the top edge of the cake and garnish with cherries for a beautiful finish.

Tips & Variations

Use fresh cherries or cherry preserves in place of maraschino cherry juice for a more natural flavor.
Try dark chocolate chips instead of mini semi-sweet for a richer chocolate taste.
Ensure the cake layers are completely cool before icing to prevent melting or sliding.
If you prefer, substitute the shortening in the icing with additional butter for a more buttery flavor.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. When refrigerated, bring to room temperature before serving. The cake freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before icing or serving.

How to Serve

The image shows a three-layer pink cake slice on a white plate, each layer is light pink with small dark chocolate chips scattered throughout, separated by smooth pink frosting layers. The cake is topped with a soft pink frosting border and bright red cherries on top. The whole cake in the background is frosted with smooth pale pink icing, decorated with a band of small dark chocolate chips wrapped around its middle, and topped with pink frosting swirls and red cherries. The setting includes a white marbled surface with scattered chocolate chips, a fork on the plate, a stack of pink napkins beneath the plate, and a red cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries can be used for a fresher taste. You may want to cook them down slightly or incorporate cherry preserves to replace the cherry juice in the recipe.

What can I substitute for shortening in the icing?

You can replace shortening with softened butter in equal amounts for a richer flavor, though the texture of the frosting may be slightly softer.